Marmalade is such a distinctive flavour so it was a challenge to get the balance just right. I will admit, I was a little nervous with this cake but I am so glad I went with it. You guys loved it, thank you so much for all your lovely feedback. If you fancy giving it a go yourself then read on. I promise it is quite a simple cake to make even though the recipe looks long.
I decided on marmalade for the January box as the Seville oranges used to make marmalade are in season. The smell of marmalade bubbling on the hob is a very strong memory from my childhood. My mum is our families marmalade and jam maker and we are lucky to receive fresh new batches from her on a regular basis.
As we do like to make as much as we can from scratch here at Cake HQ we did make the marmalade ourselves. However, it will work just as well with a bought jar. You can get so many different types now – why not see if your market or farm shop has one that has been made locally?
To make the cake you will need two 20cm/8in round cake tins greased with butter and lined with baking paper. Preheat the oven to 180C Fan/Gast mark 4/350F.
225g Butter – softened
225g Golden Caster Sugar
4 Eggs – lightly beaten
225g Self Raising Flour
Marmalade 3-4 tbsp (depends how strong you want it to be!)
Cream the butter and sugar together until light and fluffy – this will take about 5 minutes in a mixer and longer by hand. Make sure the butter is nice and soft before you start, especially if you are making it by hand!
Add approximately a third of the egg mixture at a time with a heaped tablespoon of the flour and beat in well.
Once all the egg has been incorporated gently fold in the rest of the flour.
Finally, fold in the marmalade.
Divide the mixture evenly between the two prepared tins and level the surface.
Bake for 20-25 minutes. The cake is done if it springs back when lightly pressed and is coming away slightly from the edges of the tin. A skewer/tooth pick inserted in the middle should come out clean or with a few crumbs.
Allow to cool slightly in the tin and then transfer to a cooling rack to cool completely.
100g Butter, softened
200g Icing sugar
1-2tbsp Marmalade – add a little at a time and taste – add more if you like it stronger
Beat the butter and icing sugar together in a mixer until light and fluffy. If you are doing this by hand, again make sure that the butter is nice and soft.
Then, add the marmalade a little at a time until it tastes just right.
100g Icing sugar
Add the juice a little at a time to the sugar and stir together. You want a consistency like double cream that will pour onto the cake but not all run off the sides!
Assembling your cake:
On the first sponge spread a generous layer of the buttercream
Add the second sponge and then pour on your topping. Spread it gently to cover the top of the cake.
Make a cuppa and enjoy!
That looks like a long recipe but don’t be put off – it’s not too tricky and will be so delicious it will be worth the effort!
Thank you for all your lovely feedback on our October Box. I am sorry that it has taken me so long to finally share the recipe for the Spiced Apple Cake. Thanks for your patience, here it is:
225g Butter, softened
225g Dark Brown Soft Sugar
225g Self Raising Flour
2tsp Mixed Spice
1tsp Ground Cinnamon
150g Bramley Apples, peeled and chopped into 5mm cubes
100g Butter, softened
200g Icing Sugar
Caramel Sauce – bought or homemade
Using a freestanding (or handheld) mixer cream the butter and sugar until light and fluffy.
Beat the eggs lightly and then gradually add them to the butter/sugar mix with a little flour. Making sure that you beat them in well before adding more egg.
Fold in the remaining flour and spices
Place the mix evenly into the tins and add the apple
Sprinkle the top of one of the cakes with some sugar (demerara would be best)
For the icing, beat together the butter and icing sugar until it is light and fluffy
Assembly – the cake topped with sugar is the top cake. On the other one spread on the icing and add a layer of caramel sauce.
Add on the top cake and voila!
Enjoy with a big cuppa tea.
Please do get in touch if you bake this cake. We would love to hear how you get on.
We have some great bakes coming up in the next few months. If you are yet to join us at Cake Club then you can get your first Classic box for half price. Alternatively, if you will be sharing your box how about trying our brand new Family Box – you can get £10 off your first box.
In May we celebrated our second birthday here at Cake HQ – for us any birthday is not complete without chocolate!
Our choc chip cake was a hit with many of our subscribers and we included the recipe card in our box. Anyone had a go yet? For those who haven’t signed up to Cake Club yet here is the recipe we used so you can have a go at home. Do let us know how you get on and remember to share a photo with us over on Instagram or Facebook@thecaketastingclub.
225g Golden caster sugar
225g Self raising flour
4 Free-range eggs
1 tsp Vanilla bean paste
100g Dark choc chips
Cream the butter and sugar together until light and fluffy using a stand mixer (or handheld mixer)
Using a fork lightly beat the eggs together with the vanilla bean paste
Add a third of the egg mixture with a tablespoon of flour to the butter and sugar and beat until well combined
Repeat until all the egg has been added
Gently fold in the rest of the flour
Then, fold in the chocolate chips
Pour the mixture into the tins and level the mix gently
Bake for 20-25 mins until a skewer comes out of the cake cleanly with just a few crumbs
Icing – beat the butter, cocoa and icing sugar together until light and fluffy, adding a little milk if needed
Assemble the cake adding half the icing to the middle and the other half to the top